Rolled roast with aromatic filling
Equipment
- Campingaz® cast iron pan
- Campingaz® Culinary Modular Rotisserie Spit Set
Ingredients
- 2.7 kg pork loin
- 350 g date cream
- 1 pack of bacon
- 2 tbsp BBQ rub marinade
- Parsley
- 1 bunch of carrots
- 1/2 tbsp chili flakes
- 1/2 tbsp Madras curry powder
- 4 tbsp olive oil
- 1 pinch of coarse sea salt
- 1 pinch of freshly ground Tellicherry pepper
- maple syrup
preparation
- Fry the bacon in a pan until crispy, then chop it finely with a knife. Set aside until ready to use.
- Trim the pork loin, removing any excess fat. A thin layer of fat may remain, however.
- Cut the pork loin in a spiral shape. To do this, lay the pork loin flat so that you can make a lengthwise cut that corresponds to approximately 1/3 of the total thickness. Cut from right to left, but do not cut all the way through. Then unfold it, cut back the same thickness, and unfold it again. This means you cut the loin with two cuts so that you can open it completely.
- Now season the pork inside and out with the BBQ rub. Brush the inside of the rolled roast with the date cream. Then sprinkle the chopped bacon and chopped parsley evenly over it. Roll up the roast and tie it with butcher's twine.
- Now insert the rod of the rotisserie through the center and secure it with the meat forks on the right and left sides. Preheat the grill to approximately 150 degrees Celsius. The rolled roast will cook for approximately 1 hour. The internal temperature of the rolled roast should be approximately 63 degrees Celsius.
- In the meantime, peel the carrots, cut off 2 cm of the stalk and marinate in a bowl with olive oil, chili flakes, curry powder, salt and pepper for about 15 minutes.
- Preheat the grill to 220 degrees Celsius and grill the carrots for about 15 minutes, ready to serve with the roast. Brush them twice with maple syrup during these 15 minutes. Season with more chili flakes before serving, if desired.
- Once the rolled roast has reached an internal temperature of 63 degrees Celsius, remove it from the grill, remove the rotisserie, and carve into slices. Serve with the caramelized carrots.
